A chicken soup would have been a more fitting tribute but I am sure he will forgive me opting for a tomato soup instead.
One hot cup of this soup is being sent off to Harini of Tounge Ticklers who is hosting Meeta's Monthly Mingle this month.
8-10 vine ripe tomatoes
2-4 large carrots
2 green chilies (vary according to heat preference)
1 big chunk of ginger
1 tbsp cream cheese (substitute with cream)
3-4 tsp sugar
Salt and pepper to taste
Wash the tomatoes, carrots, green chilies and ginger. Chop the carrots, chilies and ginger in big chunks.
Put everything in a pressure cooker with some water and cook for one whistle. Turn off the heat and let cool.
Alternatively, bring to boil everything in a big pot till the carrots are fork tender and the skins of tomatoes start to peel.
Transfer to a big pot and add the water left over from cooking the tomatoes etc. Whip the cream cheese and add to the soup with sugar, salt and pepper to taste. Boil till desired thickness is achieved.
Transfer to soup bowls and serve hot with some crusty bread or sandwiches.
Notice the white flecks of cream cheese? Can be avoided by whipping it before adding to the soup.
Note: I added a tbsp of cream cheese, which sounds decadent but is guilt free at 45 cal divided between 6-8 bowls of soup.
4 tsp of sugar seems like a lot but it helps to cut the sharp acidity of the tomatoes.